Thanksgiving Cake Recipe

LITTLE did Carole know what her recipe would grow into when she shared it with the crafty CT kitchen folks! Citing its status in her family as a favorite bundt cake, she generously offered it for other readers to enjoy. Our cooks immediately agreed...but not before doubling everyone's pleasure. How so? The home economists noticed that the round, indented edges of Carole's cake resembled the gourd that provides the flavor. Soon, they'd baked two fluted cakes and put them together to form the orange orb. To do so yourself, follow the easy instructions here. You'll be glad you did —this cake is certain to conjure up a host of smiles for your event!—Carole Lajeunesse, Aurora, Colorado

Bake at 350° for 20 minutes for cupcakes and 40-45 minutes for cakes or until a toothpick inserted near the center comes out clean. Cool in pans for 25 minutes; remove to wire racks to cool completely.

Level the bottom of each cake. Spread one cake bottom with frosting; put cake bottoms together to form a pumpkin. Set aside. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting. Tint remaining frosting green.

Place one cupcake right side up in the center of the cake to support the stem. Put a dollop of green frosting on the cupcake and top with an upside-down cupcake; frost with green frosting. Frost the cake with orange frosting. Let stand, uncovered, until frosting is slightly firm, about 30 minutes.

To create texture, place paper towel over frosting and press lightly, then remove.

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sugarcrystal User ID: 5836839222894

Reviewed Mar. 16, 2015

"I loved this cake. Pumpkin anything makes me happy, & I loved the versatility of decorating this recipe. I did use cinnamon and butterscotch chips in place of white chips & made my own frosting, but left everything else the same. I will make this again."